Strawberries are coming into season in our area, with their ripe, juicy, sweet selves! My family can’t seem to get enough of these tasty jewels, and they can usually eat them faster than I can cut or preserve them. I have taken to canning some of the berries in secret just to have some for winter! Today, we are canning strawberries…oh, the juicy jems!
First, you’ll want to swish your berries in a solution of 1 cup of white vinegar to 1 gallon of water. This will ensure that any mold spores are killed. If you don’t can them, this is also a great way to get them to last longer in the fridge! Then, you will cut the green parts off and slice in quarters. I use a very sharp knife to slice the tops off, and I don’t worry a whole lot about losing some of the berry myself. I had one of those fancy, dancy “hullers” but it was more trouble than it was worth to me. Put the sliced berries in a large pot. Don’t use a bowl, that’ll just create more dishes for you…
Then, you will cover these with sugar. You will use 1/2 cup sugar for each quart (pound) of strawberries. You need this amount for preservation. Trust me, I cut this amount in half one year, and they were TERRIBLE when I went to use them.
Let the sugared berries sit in a cool place for about 2 hours to make sure the sugar is dissolved. This is a good time to get your canner, jars, and lids ready.
Gently bring your sugared berries to a boil, ensuring all the sugar is dissolved. Fill your clean, hot quart jars with the berries and syrup, adding boiling water if needed to fill to 1/4 inch headspace.
Put your hot lid and band on, screwing on finger tight. Once the water is back to a rolling boil, set the timer for 10 minutes. After 10 minutes, remove the jars and place in a non drafty area for 24 hours, check the seals and wipe the jars for storage. As always, any jars that HAVEN’T sealed by this time should be put on the fridge and consumed within a week, or alternatively, reboiled and recanned with a clean jar and new lid.
Enjoy your sweet jewels for up to a year!